rph sem 4

RANCANGAN PENGAJARAN HARIAN

Jabatan HOSPITALITI

Tajuk

Kursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 1 : Carry Out Frozen Dessert

Tarikh 14 Jun 2015Hari AhadMasa 8.50 pagi – 9.45 pagi ( Group 1 ) / 10.30 pagi – 11.30 pagi ( Group 2 )Bilangan pelajar 15 orang / 16 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

Learning Standard

1.1 Obtain frozen desserts recipe ( Teori )1.2 Select utensils and equipment1.3 Select frozen desserts ingredients.1.4 Execute frozen dessers preparation

Masa Kriteria Pencapaian Tugas utama / ProsesBahan sumber pembelajaran

1 x 1 jam1 jam

1.1.1 Identify frozen dessert according to food industry requirement

1.1.2 List types of frozen dessert ingredients according to food preparation requirement

1.1.3 Interpret method of selecting frozen dessert according to food preparation requirement

1.2.1 Identify types of utensils and equipment for preparing dessert according to the recipe

Pengajar menunjukcara kepada murid dan murid dan murid kompetn

Memberikan contoh – contoh dengan kaedah yang betul.

Mengadakan perbincangan.

Soal-jawab secara oral serta mengadakan kuiz.

Memberikan latihan.

1. .Kertas Penerangan2. .Kertas Kerja.3. Kertas Tugasan


1.2.2 Explain usage of utensils and equipment for preparing frozen dessert according to the recipe

1.3.1 Identify ingredients for frozen dessert according to the recipe\

1.3.2 Determine physical condition of frozen dessert ingredients according to the recipe

1.4.1 Identify frozen dessert preparation according to the ingredients

1.4.2 Determine quality of frozen dessert preparation according to the right cooking techniques

1.4.3 Apply proper tools according to the usage

1.4.4 Discuss and overcome fault frozen according to the preparation

1.4.5 Prepare frozen dessert according to the right cooking techniques

Memberikan penekanan dan penjelasan mengapa keperluan ini perlu dipatuhi.

Menunjukcara teknik membuat aiskrim r dengan teknik yang betul.

Menunjukcara cara penyimpanan aiksrim dengan

Pelajar menjalankan amali.

Refleksi

Catatan


Jabatan HOSPITALITITajuk Kursus : Seni Kulinari

Modul : 03 DESSERT IIKompetensi : 1 : Carry Out Frozen Dessert

Tarikh 15 Jun 2015Hari Isnin

Masa 12.00 tgh hari – 5.00 petangBilangan pelajar 15 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

Learning Standard



1 x 1 jam1 jam









Memberikan latihan.















Refleksi

Catatan



Modul : 03 DESSERT IIKompetensi : 1 : Carry Out Frozen Dessert

Tarikh 16 Jun 2015Hari Selasa


Learning Standard



1 x 1 jam1 jam









Memberikan latihan.















Refleksi

Catatan


Jabatan HOSPITALITITajuk Kursus : Seni KulinariTarikh 17 JUN 2015Hari RabuMasa 8.00 pagi – 5.00 petangBilangan pelajarNama Pengajar Mariam Jamilah Binti Kamaruddin

AKTIVITI

Menyediakan kertas penerangan, kertas kerja dan kertas tugasan.

18 JUN 2015

CUTI AWAL RAMADHAN


Jabatan HOSPITALITI

Tajuk


Tarikh 21 Jun 2015Hari AhadMasa 8.50 pagi – 9.45 pagi ( Group 1 ) / 10.30 pagi – 11.30 pagi ( Group 2 )Bilangan pelajar 15 orang / 16 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

Learning Standard



1 x 1 jam1 jam





1.2.8 Explain usage of utensils and





Memberikan latihan.

Memberikan penekanan dan



equipment for preparing frozen dessert according to the recipe








penjelasan mengapa keperluan ini perlu dipatuhi.




Refleksi

Catatan

Jabatan HOSPITALITI


Tajuk Kursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 1 : Carry Out Frozen Dessert

Tarikh 22 Jun 2015Hari Isnin


Learning Standard

1.17 Obtain frozen desserts recipe ( VANILLA ICE CREAM WITH OREO )1.18 Select utensils and equipment1.19 Select frozen desserts ingredients.1.20 Execute frozen dessers preparation


1 x 1 jam1 jam










Memberikan latihan.

Memberikan penekanan dan penjelasan mengapa keperluan ini











perlu dipatuhi.




Refleksi

Catatan

Jabatan HOSPITALITI



Tarikh 23 Jun 2015Hari Selasa


Learning Standard

1.21 Obtain frozen desserts recipe ( VANILLA ICE CREAM WITH OREO )1.22 Select utensils and equipment1.23 Select frozen desserts ingredients.1.24 Execute frozen dessers preparation


1 x 1 jam1 jam










Memberikan latihan.

Memberikan penekanan dan penjelasan mengapa keperluan ini











perlu dipatuhi.




Refleksi

Catatan


Jabatan HOSPITALITITajuk Kursus : Seni KulinariTarikh 25 JUN 2015Hari RabuMasa 8.00 pagi – 5.00 petangBilangan pelajarNama Pengajar Mariam Jamilah Binti Kamaruddin

AKTIVITI


Jabatan HOSPITALITI


Tajuk


Tarikh 28 JUN 2015Hari AHADMasa 8.50 pagi – 9.45 pagi ( Group 1 ) / 10.30 pagi – 11.30 pagi ( Group 2 )Bilangan pelajar 15 orang / 16 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

Learning Standard

1.1Obtain frozen desserts recipe TEORI ( SHERBET EPAL AND PINEAPPLE FROZEN YOGHURT)1.2Select utensils and equipment1.3Select frozen desserts ingredients.1.4Execute frozen dessers preparation


1X 1 JAM1 JAM










Memberikan latihan.




1.1.21 Identify ingredients for frozen dessert according to the recipe







Menunjukcara teknik membuat sherbet dan frozen yoghurt dengan teknik yang betul.

Menunjukcara cara penyimpanan sherbet dan frozen yoghurt dengan betul.


Refleksi

Catatan

Jabatan HOSPITALITI



Tarikh 29 JUN 2015Hari ISNIN

Masa 11.40 PAGI- 3.00 PETANGBilangan pelajar 15 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

Learning Standard

1.5 Obtain frozen desserts recipe ( SHERBET EPAL AND PINEAPPLE FROZEN YOGHURT)1.6 Select utensils and equipment1.7 Select frozen desserts ingredients.1.8 Execute frozen dessers preparation


4 x 50 minit200 minit










Memberikan latihan.














Refleksi

Catatan

Jabatan HOSPITALITI



Tarikh 30 JUN 2015Hari ISNIN

Masa 11.40 PAGI- 3.00 PETANGBilangan pelajar 15 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

Learning Standard

1.9 Obtain frozen desserts recipe ( SHERBET EPAL AND PINEAPPLE FROZEN YOGHURT)1.10 Select utensils and equipment1.11 Select frozen desserts ingredients.1.12 Execute frozen dessers preparation












Memberikan latihan.














Refleksi

Catatan


Jabatan HOSPITALITITajuk Kursus : Seni KulinariTarikh 1 JULAI 2015Hari AhadMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

AKTIVITI

Menyediakan kertas penerangan, kertas kerja dan kertas tugasan..

Jabatan HOSPITALITI


TajukKursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 1 : Carry Out Frozen Dessert

Tarikh 5 Julai 2015Hari AhadMasa 8.50 pagi – 9.45 pagi ( Group 1 ) / 10.30 pagi – 11.30 pagi ( Group 2 )Bilangan pelajar 15 orang / 16 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

Learning Standard

1.13 Obtain frozen desserts recipe Teori ( FROZEN CHOCOLATE MOUSSE)1.14 Select utensils and equipment1.15 Select frozen desserts ingredients.1.16 Execute frozen dessers preparation


1X 1 JAM1 JAM






1.1.33 Identify ingredients for frozen





Memberikan latihan.




dessert according to the recipe







Menunjukcara teknik membuat frozen chocolate mousse dengan teknik yang betul.

Menunjukcara cara penyimpanan frozen chocolate mousse dengan betul.


Refleksi

Catatan

Jabatan HOSPITALITI



Tarikh 6 Julai 2015Hari Isnin

Masa 11.40 pagi – 3.00 petangBilangan pelajar 15 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

Learning Standard

1.17 Obtain frozen desserts recipe ( FROZEN CHOCOLATE MOUSSE)1.18 Select utensils and equipment1.19 Select frozen desserts ingredients.1.20 Execute frozen dessers preparation













Memberikan latihan.














Refleksi

Catatan

Jabatan HOSPITALITI



Tarikh 6 Julai 2015Hari Isnin

Masa 11.40 pagi – 3.00 petangBilangan pelajar 15 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

Learning Standard

1.21 Obtain frozen desserts recipe ( FROZEN CHOCOLATE MOUSSE)1.22 Select utensils and equipment1.23 Select frozen desserts ingredients.1.24 Execute frozen dessers preparation













Memberikan latihan.














Refleksi

Catatan


Jabatan HOSPITALITI

TajukKursus : Seni KulinariModul : 03 DESSERTS II

Tarikh 8 JULAI 2015Hari RABUMasa 8.00 pagi – 5.00 petangBilangan pelajarNama Pengajar Mariam Jamilah Binti Kamaruddin

AKTIVITI


Jabatan HOSPITALITITajuk Kursus : Bakeri dan Pastri (HBK )


Modul : 02 SIMPLE DESSERT MAKINGKompetensi : 1: INDENTIFY SIMPLE DESSERTS PREPARATION REQUIREMENT

Tarikh 9 Julai 2015Hari KhamisMasa 8.00 pagi – 12.50 tengah hariBilangan pelajar 15 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

Learning Standard

1.1Identify types of simple desserts ( Durian Crepe )1.2Identify ingredients and properties1.3List utensils and equipment1.4Identify process of making simple desserts1.5State faults and causes in produce simple desserts1.6Identify ways of display for simple desserts1.7Safety precautions and ethical principle in workplace


4 x 50 minit200 nit

1.1.1 Identify types of simple dessertsa. Quick Bread: Scones and

Muffinsb. Batter: pancakes, crepes,

wafer, fruits fitters and Beignet

c. Fruits sauces and whip fresh cream

d. Fermented products: waffle and savarin

e. Agar-agar and jelly1.1.2 Obtain standard recipe

1.2.1 List out simple desserts ingredients correctly according to standard recipe





Memberikan latihan.

Memberikan penekanan dan



1.2.2 Explain the function and usage of ingredients for simple desserts preparation

1.3.1 List out the selection and preparation of utensils and equipment correctly

1.4.1 Identify the process of making simple desserts:a. Quick bread: scones and

muffins Mixing Make – up / shaping Baking

b. Batter: pancakes, crepes, wafer, fruits fitters and Beignet Mixing Frying

c. Sauces : Fruits sauces and whip fresh cream Mixing / whipping Cooking Garnishing

d. Fermented products: waffle and savarin Mixing Fermentation Mixing Final proving Frying / baking

penjelasan mengapa keperluan ini perlu dipatuhi.

Menunjukcara teknik membuat durian crepe dengan teknik yang betul.

Menunjukcara cara penyimpanan durian crepe dengan betul.


Pelajar menghias dan menghidang hasil Masakan.


1.5.1 Identify and explain faults and causes in the production of simple desserts

1.6.1 Identify ways of displaying simple desserts

1.7.1 Explain the importance of hygienic and safe practices

1.7.2 Explain the importance of good logical working methods in the production of simple desserts

Refleksi

Catatan

Jabatan HOSPITALITI

TajukKursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 2 : Prepare Cold Dessert


Tarikh 12 ulai 2015Hari AhadMasa 8.50 pagi – 9.45 pagi ( Group 1 ) / 10.30 pagi – 11.30 pagi ( Group 2 )Bilangan pelajar 15 orang / 16 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

Learning Standard

1.8Obtain cold desserts desserts recipe Teori ( Fruits Jellies and Triffle )1.9Select utensils and equipment1.10 Select cold dessert desserts ingredients.1.11 Execute cold dessers preparation1.12 Perform cold dessert presentation


201 x 50 minit

200 minit

2.1.1 Identify cold desserts according to the industry requirement

2.1.2 Select cold dessert recipe according to the industry requirement

2.1.3 List types of cold desserts ingredients according to the industry requirement

2.1.4 Explain ways of selection cold dessert according to the industry requirement

i. Discuss and overcome fault frozen according to the preparation

ii. Prepare frozen dessert





Memberikan latihan.


Menunjukcara teknik membuat fruits jellies dan triffle dengan teknik yang



according to the right cooking techniqes

2.2.1 Identify types of utensils and equipment according to the preparation requirement

2.2.2 Explain usage of utensils and equipment according to the recipe


2.2.4 Apply sanitation and safety according to the protocol

2.4.1 Identify types of cold dessert preparation according the ingredients

2.4.2 Explain the important of portioning cold dessert

preparation according to the ingredients

2.4.3 Determine quality of cold dessert preparation according to the ingredients

2.4.4 Determine portioning of cold dessert preparation according to the standard portion requirement

2.4.5 Prepare cold dessert according to the ingredients :

Poach Pear Fruits Jellies

betul.

Menunjukcara cara penyimpanan fruits jellies dan triffle dengan betul.




2.4.6 Apply cleanliness in working area according to kitchen sanitation requirement


2.4.8 Practice minimize wastages according to the establishment

2.5.1 Determine portioning and sizes of cold dessert according to the standard portion requirement

2.5.2 Select an approriate sauces according to the specific dessert

Chocolate sauce2.5.3 Select the right serving

equipment for cold dessert according to the recipe.

Refleksi

Catatan

Jabatan HOSPITALITI



Tarikh 13 Julai 2015Hari IsninMasa 11.40 pagi – 3.00 petangBilangan pelajar 18 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

Learning Standard

1.13 Obtain cold desserts desserts recipe ( Fruits Jellies and Triffle )1.14 Select utensils and equipment1.15 Select cold dessert desserts ingredients.1.16 Execute cold dessers preparation1.17 Perform cold dessert presentation


202 x 50 minit

200 minit






ii. Prepare frozen dessert





Memberikan latihan.


Menunjukcara teknik membuat fruits jellies dan triffle dengan teknik yang



according to the right cooking techniqes











Poach Pear Fruits Jellies

betul.












Refleksi

Catatan


Modul : 03 DESSERT II


Kompetensi : 2 : Prepare Cold DessertTarikh 14 Julai 2015Hari SelasaMasa 11.40 pagi – 3.00 petangBilangan pelajar 15 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

Learning Standard

1.18 Obtain cold desserts desserts recipe ( Fruits Jellies and Triffle )1.19 Select utensils and equipment1.20 Select cold dessert desserts ingredients.1.21 Execute cold dessers preparation1.22 Perform cold dessert presentation


203 x 50 minit

200 minit






ii. Prepare frozen





Memberikan latihan.


Menunjukcara teknik membuat fruits



dessert according to the right cooking techniqes











Poach Pear

jellies dan triffle dengan teknik yang betul.





Fruits Jellies








Refleksi

Catatan

Jabatan HOSPITALITI



Tarikh 15 Julai 2015Hari RabuMasa 8.00 pagi – 3.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

AKTIVITI


Cuti Pertengahan Semester19 Julai – 23 Julai 2015


Modul : 03 DESSERT II


Kompetensi : 2 : Prepare Cold DessertTarikh 20 Ogos 2014Hari RabuMasa 8.00 pagi – 11.20 pagiBilangan pelajar 19 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

Learning Standard

1. Obtain cold desserts desserts recipe ( Fruits Flan and Triffle)2. Select utensils and equipment3. Select cold dessert desserts ingredients.4. Execute cold dessers preparation5. Perform cold dessert presentation


4 x 50 minit204 nit






ii. Prepare frozen





Memberikan latihan.


Menunjukcara teknik membuat fruits



dessert according to the right cooking techniqes











Triffle

jellies dan poach pear dengan teknik yang betul.

Menunjukcara cara penyimpanan fruits flan dan Triffle dengan betul.




Fruits Flan








Refleksi

Catatan


Jabatan HOSPITALITI


Tarikh 21 Ogos 2014Hari KhamisMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

AKTIVITI



Jabatan HOSPITALITI


Tarikh 24 Ogos 2014Hari AhadMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

AKTIVITI



Jabatan HOSPITALITI


Tarikh 27 Ogos 2014Hari RabuMasa 8.00 pagi – 11.20 pagiBilangan pelajar 19 orangNama Pengajar Mariam Jamilah Binti Kamaruddin / Ikhwani Maizura bt Md Desa

Learning Standard

b. Obtain cold desserts desserts recipe ( CHEESE CAKE & CHOCOLATE STEAMED PUDDING WITH ORANGE SAUCE )

c. Select utensils and equipmentd. Select cold dessert desserts ingredients.e. Execute cold dessers preparationf. Perform cold dessert presentation


4 x 50 minit205 nit









Memberikan latihan.




ii. Prepare frozen dessert according to the right cooking techniqes









2.4.36 Determine portioning of cold


Menunjukcara teknik membuat cheese cake dan chocolate steamed pudding dengan teknik yang betul.

Menunjukcara cara penyimpanan cheese cake dan chocolate steamed pudding dengan betul.




dessert preparation according to the standard portion requirement


Triffle Fruits Flan








Refleksi


Catatan

Jabatan HOSPITALITI


Tarikh 28 Ogos 2014Hari KhamisMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

AKTIVITI


CUTI HARI KEMERDEKAAN 31/08/2014


Jabatan HOSPITALITI


Tarikh 3 September 2014Hari RabuMasa 8.00 pagi – 11.20 pagiBilangan pelajar 19 orangNama Pengajar Mariam Jamilah Binti Kamaruddin / Ikhwani Maizura bt Md Desa

Learning Standard

b. Obtain cold desserts desserts recipe ( Gateau –Black Forest Cake)c. Select utensils and equipmentd. Select cold dessert desserts ingredients.e. Execute cold dessers preparationf. Perform cold dessert presentation


4 x 50 minit206 nit












ii. Prepare frozen dessert according to the right cooking techniqes










2.4.45 Prepare cold dessert according

Memberikan latihan.


Menunjukcara teknik membuat black forest cake dengan teknik yang betul.

Menunjukcara cara penyimpanan black forest cakedengan betul.


Pelajar menghias dan menghidang hasil masakan.


to the ingredients : Gateau








Refleksi

Catatan


Jabatan HOSPITALITI


Tarikh 4 September 2014Hari KhamisMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

AKTIVITI



Jabatan JABATAN PENDIDIKAN UMUM

TajukKursus : EMPLOYABILITY SKILLSModul : CES 401/Z-009-2/M11- MODUL 11 : MENGURUS MAKLUMAT


Tarikh 8 November 2015 / AhadKompetensi 1: Memahami cara untuk mengurus maklumatBilangan pelajar 31 orangNama Pengajar Mariam Jamilah Binti KamaruddinJangka masa pelaksanaan

4 Minggu Jam Pertemuan : 60 jam

Learning Standard

Di akhir pembelajaran modul ini, murid akan dapat :1. Menggunakan Local Area Network (LAN) , Rangkaian Dalaman (INTRANET) untuk

pertukaran maklumat.2. Menggunakan internet untuk mencari dan mengumpul maklumat.3. Menyediakan maklumat bergambar dan grafik.4. Menggunakan pemprosesan perkataan untuk memproses maklumat5. Menganalisa maklumat6. Menulis memo dan surat.

BIL KAEDAH PENGAJARAN KAEDAH PENTAKSIRAN Bahan sumber pembelajaran

1

1.Perbincangan kumpulan2. Tutorial3.Lawatan4.Sumbangsaran5.Persembahan murid6.Hands On

1.Borang pelaporan murid2.Pembentangan3.Penilaian Akhir- Soalan Aneka Pilihan-Isi tempat kosong-Struktur


Refleksi

Catatan

HARI KOKURIKULUM DAN OUTREACH KVSP2 2OL5AJK JUALAN SENI KULINARI




Tarikh 2 November 2015/ IsninKompetensi 1: Memahami cara untuk mengurus maklumatBilangan pelajar 31 orangNama Pengajar Mariam Jamilah Binti KamaruddinJangka masa pelaksanaan


Learning Standard

Di akhir pembelajaran modul ini, murid akan dapat :1. Menggunakan Local Area Network (LAN) , Rangkaian Dalaman (INTRANET) untuk

pertukaran maklumat.2. Menggunakan internet untuk mencari dan mengumpul maklumat.3. Menyediakan maklumat bergambar dan grafik.4. Menggunakan pemprosesan perkataan untuk memproses maklumat5. Menganalisa maklumat6. Menulis memo dan surat.


1




Refleksi

Catatan


Modul : 03 DESSERTS II


Tarikh 10 November 2015Hari SELASAMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

CUTI HARI DEEPAVALI



Tarikh 11 November 2015/ Rabu


Kompetensi 1: Memahami cara untuk mengurus maklumatBilangan pelajar 31 orangNama Pengajar Mariam Jamilah Binti KamaruddinJangka masa pelaksanaan


Learning Standard

Di akhir pembelajaran modul ini, murid akan dapat :1. Menggunakan Local Area Network (LAN) , Rangkaian Dalaman

(INTRANET) untuk pertukaran maklumat.2. Menggunakan internet untuk mencari dan mengumpul maklumat.3. Menyediakan maklumat bergambar dan grafik.4. Menggunakan pemprosesan perkataan untuk memproses

maklumat5. Menganalisa maklumat6. Menulis memo dan surat.


1




Refleksi

Catatan



Tarikh 12 November 2015 / Khamis


Kompetensi 1: Memahami cara untuk mengurus maklumatBilangan pelajar 31 orangNama Pengajar Mariam Jamilah Binti KamaruddinJangka masa pelaksanaan


Learning Standard

Di akhir pembelajaran modul ini, murid akan dapat :1. Menggunakan Local Area Network

(LAN) , Rangkaian Dalaman (INTRANET) untuk pertukaran maklumat.

2. Menggunakan internet untuk mencari dan mengumpul maklumat.

3. Menyediakan maklumat bergambar dan grafik.

4. Menggunakan pemprosesan perkataan untuk memproses maklumat

5. Menganalisa maklumat6. Menulis memo dan surat.


1




Refleksi

Catatan



Modul : 03 DESSERTS II


Jabatan HOSPITALITI


Tarikh 18 OKTOBER 2015Hari AhadMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

AKTIVITI Memeriksa penilaian akhir amali

Jabatan HOSPITALITI

TajukKursus : Seni KulinariModul : 03 DESSERT IIKompetensi : 3 : Prepare Hot Dessert

Tarikh 19 OKTOBER 2015Hari IsninMasa 11.00 pagi – 5.00 petangBilangan pelajar 16 orang


Nama Pengajar Mariam Jamilah Binti Kamaruddin

AKTIVITI Memeriksa penilaian akhir amali

Jabatan HOSPITALITI


Tarikh 20 OKTOBER 2015Hari SelasaMasa 11.00 pagi – 5.00 petangBilangan pelajar 16 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

AKTIVITI

Memeriksa penilaian akhir teori

Jabatan HOSPITALITI


Tarikh 21 OKTOBER 2014Hari RabuMasa 8.00 pagi – 5.00 petangBilangan pelajar 30Nama Pengajar Mariam Jamilah Binti Kamaruddin

AKTIVITI


Memeriksa penilaian akhir teori

Jabatan HOSPITALITI

TajukKursus : BAKERI DAN PASTRI (HBK)Modul : 03 DESSERT II

Tarikh 22 OKTOBER 2015Hari KhamisMasa 8.00 pagi – 12.55 TengahariBilangan pelajar 15 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

AKTIVITI Memeriksa penilaian akhir teori


Jabatan HOSPITALITI


Tarikh 19 September 2014Hari AhadMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

AKTIVITI

Menyediakan kertas penerangan, kertas kerja dan kertas tugasan

Jabatan HOSPITALITI


Tarikh 24 September 2014Hari RabuMasa 8.00 pagi – 12.55 tengahariBilangan pelajar 19 orangNama Pengajar Mariam Jamilah Binti Kamaruddin / Ikhwani Maizura bt Md Desa


Learning Standard

3.1 Obtain hot desserts recipe ( Crepes Suzette dan Crepes with Chocolate Sauce )3.2 Select utensils and equipment3.3 Select utensils and equipment3.4 Select hot desserts ingredients3.5 Execute hot desserts preparation3.6 Perform presentation


4 x 50 minit207 mi

nit

3.1.1 Identify hot dessert according to the industry requirement

3.1.2 Select hot dessert recipe according to the industry requirement

3.1.3 List types of hot dessert ingredients according to the industry requirement

3.1.4 Explain ways of selection hot dessert according to the industry requirement

3.2.1 Identify types of utensils and equipment for preparing hot desserts according to the preparation requirement

3.2.2 Explain usage of utensils and equipment for preparing hot dessert according to the recipe



3.3.1 Identify ingredients of hot according to the recipe dessert according the recipe





Memberikan latihan.


Menunjukcara teknik membuat crepes suzette dan crepes with chocolate sauce dengan teknik yang betul.

Menunjukcara cara penyimpanan crepes suzette dan crepes with



3.3.2 Determine physical condition of hot dessert ingredients according to the recipe

3.4.1 Identify types of hot dessert preparation according to the ingredients

3.4.2 Explain the important of portioning hot dessert preparation according to the ingredients

3.4.3 Determine quality of hot dessert preparation according to the ingredients

3.4.4 Determine portioning of hot dessert preparation according to the standard portion requirement




3.4.8 Prepare hot dessert according to the principal of cooking method

3.4.9 Discuss and rectify fault in hot dessert according to the preparation.

3.4.10 Prepare hot desserts according to the ingredients.- Crepes Suzette- Crepes with Chocolate Sauce

3.6.1 Determine portioning and sizes of hot dessert according to the standard portion requirement

3.6.2 Select an approriate sauces

chocolate sauce dengan betul.




according to the specific dessert3.6.3 Use appropriate platting

according to the recipe3.6.4 Select the right serving

equipment for hot dessert according to the recipe.

Refleksi

Catatan

Jabatan HOSPITALITI




AKTIVITI



Jabatan HOSPITALITI


Tarikh 28 September 2014Hari AhadMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

AKTIVITI


Jabatan HOSPITALITI


Tarikh 1 Oktober 2014Hari RabuMasa 8.00 pagi – 12.55 tengahariBilangan pelajar 19 orangNama Pengajar Mariam Jamilah Binti Kamaruddin / Ikhwani Maizura bt Md Desa


Learning Standard

3.7 Obtain hot desserts recipe ( Ulangan Kompetensi bagi pelajar yang belum kompeten )3.8 Select utensils and equipment3.9 Select utensils and equipment3.10 Select hot desserts ingredients3.11 Execute hot desserts preparation3.12 Perform presentation


4 x 50 minit208 mi

nit

3.1.5 Identify hot dessert according to the industry requirement

3.1.6 Select hot dessert recipe according to the industry requirement

3.1.7 List types of hot dessert ingredients according to the industry requirement

3.1.8 Explain ways of selection hot dessert according to the industry requirement

3.2.5 Identify types of utensils and equipment for preparing hot desserts according to the preparation requirement

3.2.6 Explain usage of utensils and equipment for preparing hot dessert according to the recipe



3.3.3 Identify ingredients of hot according to the recipe dessert according the recipe





Memberikan latihan.


Menunjukcara teknik membuat desserts dengan teknik yang betul.

Menunjukcara cara penyimpanan desserts dengan betul.



3.3.4 Determine physical condition of hot dessert ingredients according to the recipe

3.4.11 Identify types of hot dessert preparation according to the ingredients

3.4.12 Explain the important of portioning hot dessert preparation according to the ingredients

3.4.13 Determine quality of hot dessert preparation according to the ingredients

3.4.14 Determine portioning of hot dessert preparation according to the standard portion requirement




3.4.18 Prepare hot dessert according to the principal of cooking method

3.4.19 Discuss and rectify fault in hot dessert according to the preparation.

3.4.20 Prepare hot desserts according to the ingredients.- Crepes Suzette- Crepes with Chocolate Sauce

3.6.5 Determine portioning and sizes of hot dessert according to the standard portion requirement

3.6.6 Select an approriate sauces




according to the specific dessert3.6.7 Use appropriate platting

according to the recipe3.6.8 Select the right serving

equipment for hot dessert according to the recipe.

Refleksi

Catatan

Jabatan HOSPITALITI


Tarikh 2 Oktober 2014Hari KhamisMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin


AKTIVITI



Jabatan HOSPITALITI


Tarikh 5 Oktober 2014Hari AhadMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orangNama Pengajar Mariam Jamilah Binti Kamaruddin

AKTIVITI


Jabatan HOSPITALITI




Learning Standard Majlis Korban 2014


Refleksi

CatatanPelajar Seni Kulinari Tahun 2 menolong dalam agihan dan pemotongan daging korbanAJK Agihan Daging

Jabatan HOSPITALITI

TajukKursus : Seni KulinariModul : 03 DESSERT II

Tarikh 9 Oktober 2014Hari KhamisMasa 8.00 pagi – 5.00 petangBilangan pelajar 20 orang



AKTIVITI

Menyemak kertas tugasan dan menyiapkan markah.

RANCANGAN PENGAJARAN HARIANJabatan HOSPITALITI



AKTIVITI

Membuat odering bahan masakan pelajar.

Jabatan HOSPITALITI




Learning Standard Menyiapkan kertas tugasan dan Ulangkaji dan menyiapkan odering masakan


Refleksi

Catatan

Jabatan HOSPITALITI


Tarikh 16 Oktober 2014Hari KhamisMasa 8.00 pagi – 5.00 petangBilangan pelajar 19 orang



AKTIVITI

Menyemak kertas tugasan dan menyiapkan markah.




AKTIVITI

Membuat odering bahan masakan pelajar.

Jabatan HOSPITALITI




Learning Standard Cuti Deepavali 22-26 SEPTEMBER 2012

Jabatan HOSPITALITI


Tarikh 26 Oktober 2014Hari AhadMasa 8.00 pagi – 5.00 petangNama Pengajar Mariam Jamilah Binti Kamaruddin


AKTIVITI

Mengemaskini portfolio guru



Tarikh 27 – 30 Oktober 2014HariMasa 8.00 pagi – 5.00 petangNama Pengajar Mariam Jamilah Binti Kamaruddin

AKTIVITI

PENILAIAN AKHIR SEMESTER 4 2014 ( UJIAN BERTULIS ) MENJADI PENGAWAS PEPERIKSAAN ( HSK 203 ) SELASA 2.30 PTG – 4.30 PETANG MENYEMAK KERTAS PENILAIAN AKHIR ( UJIAN BERTULIS )HSK 402 DAN 403

Jabatan HOSPITALITI


Tarikh 15-19 NOVEMBER 2015


HariMasa 8.00 pagi – 5.00 petangNama Pengajar Mariam Jamilah Binti Kamaruddin/ Ikhwani Maizura bin Md Desa

AKTIVITI 15/11/2015 MERENTAS DESA 16/11-17/11/2015 SUKANTARA 18/11/2015 KEJOHANAN OLAHRAGA KALI KE 22

MENGEMASKINI FAIL PELAJAR MENGEMAS FAIL GURU MENGEMAS BENGKEL BUDAYA TUTUP SEKOLAH

22 NOVEMBER 2015 – 1 JANUARI 2015CUTI PENGGAL AKHIR SEMESTER

rph sem 4

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